Chicken Massaman Curry with Jasmine Rice

Chicken Massaman Curry with Jasmine Rice

  • Daana Category
  • Quick and easy
Cuisine
Asian
This easy and delicious, chicken and potatoes cooked into a sweet, slightly spicy sauce is a flavor explosion!
Allergens Dairy, Soy, Fish, Seafood
Time 30 min
From The Range
Type Chicken

Nutritional Values

ENERGY217 kJ
PROTEIN13.6 g
FAT12.5 g
SAT FAT1.9 g
CARB18.2 g
SUGAR1.9 g
SODIUM3 mg

What We Send

Chicken Thigh Fillet
Coconut cream
Lemon Grass
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Daana's Pantry Massaman curry paste
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Daana's Pantry Massaman sauce Mix
Ghee
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Frozen Shallots
Sultana
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Bitter orange
Coriander
Thai Basil
Jasmine Rice

What You'll Require

Oil 2 to 3 tbsp
Salt to taste

Utensils

  • 2 x Heavy bottom pot/pan with lid
  • 2 x Wooden spoons
  • 2 x Serving Bowls

Pre Preparation

1

Dilute the Coconut Cream to give you 3 cups of Coconut Milk.
 

2

Wash and drain the drumsticks.
 

3

Wash and drain the potatoes.
 

4

Squeeze the juice of Bitter Orange into a small bowl.
 

5

Do this only when you are ready to cook the rice.

6

Wash Jasmine rice  2-3 times in cold water till water runs clear.
 

Cooking

Cooking Massaman Curry
1

In a heavy bottom pan simmer the chicken and potatoes in coconut milk with lemon grass until cooked. Remove into a bowl.
 

2

Note: while the chicken and potato is cooking you can start cooking the Jasmine Rice.
 

3

Heat ghee in the pot, saute the Massaman curry paste till fragrant, add little cooking liquid from the chicken and continue to stir till liquid evaporates and oil separates.
 

4

Continue adding the cooking liquid and mix with the paste. Bring to boil, and add the cooked chicken and potatoes.
 

5

Add shallots, sultanas and continue to cook till shallots are cooked and curry thickens.
 

6

Add the sauce mix and Thai Basil. Check seasoning.
 

7

Serve hot with Jasmine rice.
 

Cooking Jasmine Rice
1

Add the rice and 1 1/3 cups water and salt to taste to a heavy bottom pot/pan with a lid. Cover the saucepan and bring the water to boil. 
 

2

Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.
 

3

Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork.
 

4

Transfer to a serving bowl.
 

Chicken Massaman Curry with Jasmine Rice

To Serve

Garnish Massaman curry with coriander and basil. Serve hot with Jasmine Rice.

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